A FRUIT CHARLOTTE.—
Have ready a large fresh almond sponge cake, or lady cake. Cut a round or circular piece to fit the bottom of a great glass bowl. Also, about twelve or fourteen oblong slices, to stand up all round to line the sides. Have ready two quarts or more of ripe strawberries or raspberries. Mash the fruit to a jam, and having made it very sweet with white sugar, spread it thickly over the pieces of cake. Lay the circular piece of cake in the bottom of the bowl and stand up the others all round the sides, all close to each other or wrapping over a little. Proceed to fill the bowl with the fruit; and when half way up, put on another layer of sliced cake spread with fruit. Then fill up with fruit to the top. Have ready a quart of whipped cream flavored with vanilla or bitter almonds. Heap it high on the bowl, and set it in a cool place till it goes to table. This is a very fine article for a nice dessert, and can be prepared at a short notice, and without going down stairs, as it requires no cooking.
For the whipped cream, you may pile the bowl with any sort of white ice-cream ready made, and if there is no fresh fruit in season, substitute marmalade or fruit jelly.
If you have no large bowl you may serve up this charlotte in glass or china saucers, laying in the bottom of each a circular slice of cake spread over with ripe fruit or marmalade. Fill up with the same, and finish with whipped cream, or ice-cream heaped on the top.
VANILLA CUSTARDS.—
Split a vanilla bean, break it into small bits, and boil it in a half pint of milk, till all the flavor of the vanilla is extracted. Strain it through a very fine strainer, cover it, and set it aside. Boil a quart of rich milk, and when it comes to a boil set it away to cool. Beat eight eggs till very thick and smooth, (and when the milk is cold) add that which is flavored with vanilla, and stir it in gradually with a quarter of a pound of powdered white sugar. Divide the mixture in custard cups, (filling them to the top) and set them into an iron bake-pan filled with boiling water, reaching nearly to the the rim of the cups. Put them into a moderate oven, and bake them a pale brown. When cool, grate nutmeg, or lay a maccaroon on the top over each. Never send custards warm to table. If well made, and baked not too much, there will be no whey at the bottom of the cups, and the custards will be smooth and firm all through, and have no spongy holes in them.
To make soft custards, omit the whites of all the eggs, and have a double quantity of yolks. The whites may be used for almond or cocoa-nut pudding, for lady cake, for meringue or icing, and for kisses or maccaroons.
Orange Custards.—Prepare four large ripe oranges, by rolling them under your hand on a table to increase the juice. Use none of the peel for these custards, but reserve it for something else. Beat in a shallow pan twelve eggs till thick and smooth. Mix the orange juice with a wineglass of cold water, and stir it gradually into the beaten egg, with a small tumblerful of powdered sugar. There is no milk in these custards. Divide them into custard cups, and beat them ten minutes. When cold, grate nutmeg over them.
Lemon Custard—Is made in the above manner, with the juice of four large lemons, (omitting the rind) a small wineglass of cold water, twelve beaten eggs, and a quarter of a pound of powdered sugar. Any of these fine custards may be boiled in a bain-marie, with water in the outside kettle, and there is no way better. When boiled and cool, grate in some nutmeg, and serve up the custard in a glass or china pitcher, with saucers of the same to eat it from, or divide it in small glass cups with handles to them.